118 related articles for article (PubMed ID: 11352172)
1. Acceptance of 2% ultra-pasteurized milk by consumers, 6 to 11 years old.
Chapman KW; Boor KJ
J Dairy Sci; 2001 Apr; 84(4):951-4. PubMed ID: 11352172
[TBL] [Abstract][Full Text] [Related]
2. Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life.
Liem DG; Bolhuis DP; Hu X; Keast RSJ
J Dairy Sci; 2016 Mar; 99(3):1747-1754. PubMed ID: 26805991
[TBL] [Abstract][Full Text] [Related]
3. Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.
Santos MV; Ma Y; Barbano DM
J Dairy Sci; 2003 Aug; 86(8):2491-503. PubMed ID: 12939072
[TBL] [Abstract][Full Text] [Related]
4. The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk.
Gandy AL; Schilling MW; Coggins PC; White CH; Yoon Y; Kamadia VV
J Dairy Sci; 2008 May; 91(5):1769-77. PubMed ID: 18420607
[TBL] [Abstract][Full Text] [Related]
5. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
6. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
Lee AP; Barbano DM; Drake MA
J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421
[TBL] [Abstract][Full Text] [Related]
7. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
Sae-Eaw A; Chompreeda P; Prinyawiwatkul W; Haruthaithanasan V; Suwonsichon T; Saidu JE; Xu Z
J Food Sci; 2007 Mar; 72(2):S92-7. PubMed ID: 17995861
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.
Hanson AL; Metzger LE
J Dairy Sci; 2010 Feb; 93(2):801-7. PubMed ID: 20105553
[TBL] [Abstract][Full Text] [Related]
9. Processing effects on physicochemical properties of creams formulated with modified milk fat.
Bolling JC; Duncan SE; Eigel WN; Waterman KM
J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301
[TBL] [Abstract][Full Text] [Related]
10. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.
Ranieri ML; Huck JR; Sonnen M; Barbano DM; Boor KJ
J Dairy Sci; 2009 Oct; 92(10):4823-32. PubMed ID: 19762797
[TBL] [Abstract][Full Text] [Related]
11. Survival of Helicobacter pylori in artificially contaminated ultrahigh temperature and pasteurized milk.
Quaglia NC; Dambrosio A; Normanno G; Parisi A; Firinu A; Lorusso V; Celano GV
Food Microbiol; 2007 May; 24(3):296-300. PubMed ID: 17188208
[TBL] [Abstract][Full Text] [Related]
12. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems.
Croissant AE; Washburn SP; Dean LL; Drake MA
J Dairy Sci; 2007 Nov; 90(11):4942-53. PubMed ID: 17954733
[TBL] [Abstract][Full Text] [Related]
13. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
[TBL] [Abstract][Full Text] [Related]
14. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
Potineni RV; Peterson DG
J Dairy Sci; 2005 Jan; 88(1):1-6. PubMed ID: 15591360
[TBL] [Abstract][Full Text] [Related]
15. Consumer acceptance of ginseng food products.
Chung HS; Lee YC; Rhee YK; Lee SY
J Food Sci; 2011; 76(9):S516-22. PubMed ID: 22416723
[TBL] [Abstract][Full Text] [Related]
16. Heat markers and quality indexes of industrially heat-treated [15N] milk protein measured in rats.
Lacroix M; Léonil J; Bos C; Henry G; Airinei G; Fauquant J; Tomé D; Gaudichon C
J Agric Food Chem; 2006 Feb; 54(4):1508-17. PubMed ID: 16478281
[TBL] [Abstract][Full Text] [Related]
17. Consumer liking of refined and whole wheat breads.
Bakke A; Vickers Z
J Food Sci; 2007 Sep; 72(7):S473-80. PubMed ID: 17995660
[TBL] [Abstract][Full Text] [Related]
18. The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
Campbell W; Drake MA; Larick DK
J Dairy Sci; 2003 Jan; 86(1):43-51. PubMed ID: 12613847
[TBL] [Abstract][Full Text] [Related]
19. Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurization.
Tomasula PM; Kozempel MF; Konstance RP; Gregg D; Boettcher S; Baxt B; Rodriguez LL
J Dairy Sci; 2007 Jul; 90(7):3202-11. PubMed ID: 17582103
[TBL] [Abstract][Full Text] [Related]
20. Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.
Lee AP; Barbano DM; Drake MA
J Dairy Sci; 2016 Dec; 99(12):9659-9667. PubMed ID: 27743670
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]